If I have to hear one more celebrity chef tell me that this meal “only takes 15 minutes” while standing in front of a bench covered with bowls of perfectly pre-diced and -sliced ingredients, I’m going to scream.
We all know it: those recipes DO NOT take 15 minutes to create.
That’s why I’ve created Cook With Amy, a monthly podcast where you can cook along with me in REAL time and see what’s it like to make a recipe when you DON’T have a bevy of assistants to do the prep work, when getting anything from your kitchen pantry is like playing TETRIS, and when you CAN’T chop things faster than the speed of light.
Come join me on a culinary adventure for the rest of us. Real cooking for real people.
Woohoo! Welcome to this month’s Cook With Amy, a random project I started to a) keep me entertained while cooking in the kitchen the weeks my Spousal Person is away, and b) to start keeping track of how long recipes REALLY take to cook!
This month’s instalment is the shortest yet: the potato and leek soup was ready in 36 minutes from start to finish, and honestly the first two minutes is me gabbling at you, so it’s really 34-minute soup, and that includes plating. So grab your speaker, put on your apron, and let’s get cooking!
EQUIPMENT
Knife
Chopping board
Large pot (optionally with lid)
Wooden spoon
Teaspoon to measure out stock if you use powder instead of cubes
Can opener, if required
INGREDIENTS
2 leeks
Optionally, 1 onion
Garlic – 4-6 cloves or 1TBS of dried garlic granules
50g butter
Drizzle of olive oil – 2-3TBS
4 very heaped tsp stock powder or 6-7 stock cubes
2TBS flour/cornflour/rice flour, optional
6c water (warm, if possible)
4-5 med potatoes, or equivalent (I use 3 med and 3 small)
100g or a little more of tasty or cheddar cheese, grated (about 1c?), or 125 – 250g of crumbled feta
1 x 420g can of corn kernels
Salt, to taste
2 tsp dried sage
1/2 tsp powdered lavender
1/2c milk
Tasty bread with optional butter to serve <3